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Summer Strawberry Orange Cups

1 pint basket California strawberries
1 envelope unflavored gelatin
2 tablespoons cool water
2 tablespoons boiling water
1/2 cup frozen orange juice concentrate, thawed
1 1/2 cups skim or lowfat (2%) milk
1 teaspoon vanilla extract
1 tablespoon granulated sugar (optional

1. Wash the strawberries and remove the stems. Cut one-half of them into thin slices and place them in the bottoms of 6 (8-ounce) custard cups, dividing equally.
2. Soften the gelatin in the cool water for 5 minutes. Add the boiling water to the softened gelatin and stir until completely dissolved.
3. Combine the orange juice concentrate, milk, vanilla and sugar and mix well. Stir in the dissolved gelatin and pour the mixture over the sliced strawberries in the custard cups. Place in the refrigerator for about 2 hours, or until completely jelled:
4. Halve the remaining strawberries; divide equally among cups. Garnish with additional whole strawberries if desired.

Makes 6 servings.

Nutritional Information: 80 calories; negligible .g fat; negligible mg cholesterol; 34 g sodium.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.